Dene Eang

Grade 9 Science (Mr. Neil)

February 26, 2015

Biotechnology Report
Word Count: 944 words
In 1912, a Chocolatier named Jean Neuhas created a new way to
make chocolates. He introduced the Belgian Pralines, also known as
soft centered chocolates (Info Angel). These new chocolates proved
to be extremely popular, and lead his company to increase in profits
as well as success. Most of Neuhas chocolate was made by hand. It
is most likely that these soft centered chocolates were made by
pouring the chocolate into a hollow mold, inserting the filling from
an opening, and closing the opening with additional chocolate. With
the help of modern technology and the Invertase enzyme, the
creations of the soft centered chocolates were more easily and
cheaply made. This process is used in the Confectionery Industry to
this day.
By adding the Invertase Enzyme into the process of making
chocolates, we are able to create and enjoy soft centered
chocolates. Before it is coated with chocolate, we have a solidified
paste, which is the filling. This solidified paste contains sucrose.
However, in order to get a soft center for these chocolates, the
Invertase enzyme will need to be injected into it. As shown in Figure
One, the Invertase Enzyme is used to break down the sucrose into
more simple sugars, such as glucose and fructose. This process
causes the broken down sucrose molecules to become slightly more
liquefied (University of Reading). In more scientific terms, the
crystalline sucrose solution in the center of the chocolate will be
converted into a liquid, which is also known as invert sugar (Enzyme
Development Corporation).
Figure One: (Federal
Ministry of Education and
Research)

Enzymes are a fairly effective contributor to the process of creating

soft centered chocolates. It does not change the taste or
appearance of the final product (American Laboritories
Incorporated). Without the Invertase enzyme, the process of making
soft centered chocolates would be extremely difficult. Furthermore,
they are used in the process of chocolate making because they help
increase the speed of making them. For example, before enzymes
were introduced into the confectionery industry, soft centered
chocolates were made by hand. This was extremely time consuming
as well as a long process. With the Invertase enzyme, all we need to
do is inject a little bit into the filling and then coat it in chocolate. By
cutting out some time by using the enzyme, more chocolates could
be produced, as opposed to before. Furthermore, enzymes have
possibly helped to boost the sales and popularity of confectionery

Dene Eang

Grade 9 Science (Mr. Neil)

February 26, 2015

shops, because of the soft centered chocolates. The creations of soft

centered chocolates are highly desired. One negative point of using
Invertase to make soft centered chocolates is that it is quite
expensive. Its about Three hundred dollars per gram (SigmaAldrich). However, consumers are willing to pay a high price for
these products due to the taste and quality of them. Therefore,
Invertase is the best thing to use for this process.
Society in general can be economically impacted by the use of the
Invertase Enzyme. If this enzyme were not to be used in the process
of making chocolates, we would have to resort to the old method,
which was mentioned above. By following the process without an
enzyme, it would be more time consuming. Therefore, not as many
chocolates would be made, and as a result, not as many would be
sold either, which will lower down the profits and give a negative
effect on the economy. A major factor that can impact the price of
making soft centered chocolates is the source in which the enzyme
is brought from. The Invertase enzyme can be found from either
honeybees or it could be made from yeast (Elizabeth). As mentioned
previously, it will cost approximately three hundred dollars to obtain
one gram of Invertase made from bakers yeast (Sigma-Aldrich). To
contrast, there is not a set price for the Invertase from honeybees.
However, Invertase is the main enzyme needed by bees in order to
produce honey. Consequently, if we took the Invertase out of their
process, there will be no honey available for sale, which will result in
a loss of money for the honey business (Airborne Honey). Therefore,
it would be cheaper to use Invertase from yeast for industrial use,
which will contribute to the economy.
In conclusion, I strongly support the use of the Invertase Enzyme in
the process of making soft centered chocolates. By incorporating
this enzyme into the creation of chocolates, countless companies,
including Neuhas Chocolate have gained popularity as well as
profits. This enzyme is also useful in the factor that it does not affect
the original taste or appearance of the chocolate. Additionally, the
creation of these soft centered chocolates have contributed to the
economy of many countries, one of them being Belgium (Savage).
Most people would describe soft centered chocolates as fantastic, in
regards to the taste and quality.
Furthermore, soft centered chocolates are highly desired. As seen in
figure 2, these soft chocolates are also fairly visually pleasing, which
contributes to the desire for them.

Dene Eang

Grade 9 Science (Mr. Neil)

February 26, 2015

Figure 2: Soft centered chocolates (Len

Libby)

Bibliography
Airborne Honey. Enymes. 2015. 24 February 2015
<http://www.airborne.co.nz/enzymes.shtml >.
American Laboritories Incorporated. Invertase Product
Specifications. 24 February 2015
<http://www.americanlaboratories.com/pdf/spec_sheets/Enzymes/Fu
ngal%20Enzymes/Invertase.pdf>.
Elizabeth, Micki. What Is Invertase? 14 January 2015. 24 February
2015 <http://www.wisegeek.com/what-is-invertase.htm>.
Enzyme Development Corporation. Invertase Use In Confection.
October 2011. 26 February 2015
<http://www.enzymedevelopment.com/wpcontent/uploads/2011/10/Invertase-use-in-Confections-first-rev-0105-04.pdf>.
Info Angel. Belgian Chocolate Pralines. 2007. 25 February 2015
<http://infoangel.net/belgianchocolate/belgian_chocolate_pralines_the_successful_story_of_jean_
neuhaus.html>.
Savage, Maddy. Is Belgium Still The Capital Of Chocolate? 31
December 2012. 26 February 2015
<http://www.bbc.com/news/magazine-20810103>.
Sigma-Aldrich. Invertase From Baker's Yeast. 24 February 2015
<http://www.sigmaaldrich.com/catalog/product/sigma/i4504?
lang=en&region=KH >.

Dene Eang

Grade 9 Science (Mr. Neil)

February 26, 2015

University of Reading. Invertase. 2014. 24 February 2015

<http://www.ncbe.reading.ac.uk/ncbe/materials/enzymes/invertase.
html>.

Images Cited
Federal Ministry of Education and Research. Plants without Pollen.
16 February 2007. 26 February 2015 <http://www.gmosafety.eu/basic-info/358.plants-without-pollen.html>.
Len Libby. Chocolates. 2014. 26 February 2015
<http://www.lenlibby.com/Soft-Center-Chocolates-by-Flavor_p_112.html>.